Spicy Salt Cured Egg Yolks

 


Step aside grated Parm. Salt-cured egg yolks are the new umami-loaded pasta topper in town. You can turn egg yolks into solid orbs of golden goodness with a simple mix of salt, sugar and spices, and about four days. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.

Yield: 1 egg yolk per serving


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Kosher salt 1 1/2 cups 1. Mix salt, sugar and spices in medium bowl until well blended.

2. Spread half of the seasoned salt mixture in small glass baking dish (about 9x7-inch). Make 6 indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape. Refrigerate 4 days.

3. Preheat oven to 170°F. Remove egg yolks from salt mixture and carefully rinse in water. Place yolks on rack in small rimmed baking sheet.

4. Bake 3 hours.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Sugar 1/4 cup
McCormick Culinary® Crushed Red Pepper 1/4 cup
McCormick Culinary® Table Grind Black Pepper 2 tablespoons
Egg yolks 6 eaches
Ingredients Quantities Instructions
Kosher salt 6 cups 1. Mix salt, sugar and spices in medium bowl until well blended.

2. Spread half of the seasoned salt mixture in small glass baking dish (about 9x7-inch). Make 6 indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape. Refrigerate 4 days.

3. Preheat oven to 170°F. Remove egg yolks from salt mixture and carefully rinse in water. Place yolks on rack in small rimmed baking sheet.

4. Bake 3 hours.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Sugar 1 1/2 cups
Pepper, Red Crushed 1 1/2 cups
Pepper, Black Table Grind 3/4 cup
Egg yolks 3 dozen
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 61 kcal


Total fat 5 g


Saturated fat 2 g


Trans fat 0 g


Cholesterol 184 mg


Sodium 699 mg


Carbohydrate 1 g


Dietary fiber 0 g


Protein 3 g


Chef's Tip: Serve cured egg yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.

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